Cookies-and-Cream Cake: Ingredients

Cookies-and-
Cream Cake
Ingredients
 1 package white cake mix (regular

size)
 1-1/4 cups water
 1/3 cup canola oil
 3 large egg whites
 1 cup coarsely crushed Oreo cookies (about 8)
 FROSTING:
 1/2 cup shortening
 4 to 4-1/2 cups confectioners' sugar
 1/4 cup milk
 1 teaspoon vanilla extract
 Whole and crushed Oreo cookies, optional
Directions
 In a large bowl, combine the cake mix, water, oil and egg whites; beat on low
speed for 30 seconds. Beat on high for 2 minutes. Gently fold in crushed cookies.
 Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-
35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10
minutes before removing from pans to wire racks to cool completely.
 For frosting, beat the shortening, sugar, milk and vanilla in another large bowl
until smooth. Spread frosting between layers and over top and sides of cake. If
desired, decorate the top with whole cookies and the sides with crushed cookies.
Nutrition Facts
1 piece: 533 calories, 21g fat (5g saturated fat), 1mg cholesterol, 354mg sodium, 83g
carbohydrate (60g sugars, 1g fiber), 3g protein.
Peanut Butter
Cookies
Ingredients
1/ 2
cup granulated sugar
1/ 2
cup packed brown sugar
1/ 2
cup peanut butter
1/ 4
cup shortening
1/ 4
cup butter, softened
1
egg
1 1/ 4
cups Gold Medal™ all-purpose flour
3/ 4
teaspoon baking soda
1/ 2
teaspoon baking powder
1/ 4
teaspoon salt
Steps
 1
Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining
ingredients. Cover and refrigerate about 2 hours or until firm.
 2
Heat oven to 375°F.
 3
Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet.
Flatten in crisscross pattern with fork dipped into sugar.
 4
Bake 9 to 10 minutes or until light golden
brown. Cool 5 minutes; remove from
cookie sheet. Cool on wire rack.
Chocolate
Chip
Cookies
Ingredients
for 30 cookies
 2 cups butter(460 g), melted
 2 cups brown sugar(440 g), packed
 2 cups granulated sugar(400 g)
 4 large eggs
 1 tablespoon vanilla extract
 5 cups all-purpose flour(625 g)
 2 teaspoons baking powder
 4 cups chocolate chips(700 g)
Preparation
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together the brown sugar, granulated sugar, and melted
butter, until evenly combined and light in color.
3. Add in the eggs and vanilla, mixing until smooth.
4. Add the flour and baking powder, folding the mixture until it forms a smooth
dough.
5. Fold in the chocolate chips until evenly combined.
6. Using an ice cream scoop, scoop 6 balls of dough onto a baking tray lined with
parchment paper.
7. Bake for 12 minutes, then serve!
8. To save cookie dough for later use, scoop the dough into balls and place them
side-by-side on a baking tray lined with parchment paper.
9. Wrap the tray with cling wrap, then freeze for up to one month.
10. To bake the frozen dough balls,
remove desired number from the
tray and bake in a preheated oven
for 15 minutes at 375°F (190°C).
11. Enjoy!
The Best
Snickerdoodle
Cookie
Recipe
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins

Ingredients
 1 cup Unsalted Butter (softened)  1/2 teaspoon Baking Soda

 1 1/2 cups Sugar  1 teaspoon Salt
 2 large Eggs Cinnamon-Sugar Mixture:
 2 teaspoons Vanilla  1/4 cup Sugar
 2 3/4 cup Flour  1 1/2 Tablespoons Cinnamon
 1 1/2 teaspoon Cream of Tartar
Instructions
 Preheat oven to 350 degrees.

 In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and
fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2
minutes longer.
 Stir in flour, cream of tartar, baking soda,
and salt, just until combined.
 In a small bowl, stir together sugar and
cinnamon.
 If time allows, wrap the dough and let
refrigerate for 20-30 minutes. Roll into small
balls until round and smooth. Drop into the
cinnamon-sugar mixture and coat well. Using
a spoon, coat for a second time, ensuring the
cookie balls are completely covered. *To
make flatter snickerdoodles, press down in
the center of the ball before placing in the
oven. This helps to keep them from puffing up
in the middle. *
 Place on a parchment paper-lined baking
sheet. Bake for 9-11 minutes. Let cool for
several minutes on baking sheet before removing from the pan.
Butter Cookies
Ingredients
 1 cup butter, softened

 3/4 cup sugar
 1 large egg, room temperature
 1/2 teaspoon vanilla extract
 2-1/2 cups all-purpose flour
 1 teaspoon baking powder
 1/4 teaspoon salt
FROSTING:
 1/2 cup butter, softened

 4 cups confectioners' sugar
 1 teaspoon vanilla extract
 3 to 4 tablespoons 2% milk
 Red food coloring, optional
Directions
 Preheat oven to 375°. Cream butter and sugar until light and fluffy. Beat in egg
and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat
into creamed mixture.
 Using a cookie press fitted with a heart disk, press dough 1 in. apart onto
ungreased baking sheets. Bake until set but not brown, 6-8 minutes. Cool on wire
racks.
 Beat butter, confectioners' sugar, vanilla and enough milk to reach a spreading
consistency. If desired, tint with food coloring. Decorate cookies as desired.

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Cookies-and-Cream Cake: Ingredients

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Cookies-and-

 1 package white cake mix (regular

 1 cup Unsalted Butter (softened)  1/2 teaspoon Baking Soda

 Preheat oven to 350 degrees.

 1 cup butter, softened

 1/2 cup butter, softened

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